In a pan, boil one cup sugar and one cup water with a few whole cardamoms. Boil the chashni until the syrup turns slightly sticky and forms a one-string consistency. Add rose water to the chashni.
2
Take dhap khoya in a big steel plate and keep kneading with your hands until it becomes extremely soft and smooth.
3
Add a pinch of cardamom powder, maida and a little milk powder.
4
Leave the gulab jamun dough to rest for 30 minutes and then make round balls of the mixture.
5
Deep fry the dough balls on a medium flame until they become evenly brown.
6
Once the dough balls are ready transfer them from the oil to hot chashni.
